Ricotta Dessert Topped With Licor 43-Marinated Kaki's

Photo: Sophie32

Ingredients

200 grams sheep's ricotta

15 grams icing sugar

2 ripe but not over ripe, kaki's (Persimmon fruit), cleaned, washed & patted dry on kitchen paper, cut int

2 tablespoons (30 ml) Licor 43

Preparation

About 3 hours before you are going to devour the dessert, marinate the kaki chunks into 2 tablespoons of the Licor 43. Mix well, carefully.. Place them in a fitting bowl. Place a lid on top & place into the fridge.

In another bowl, mix the sheep's ricotta with the icing sugar. Loosen everything with a fork or a spoon. Mix well. Divide between 2 serving desserts bowls & place clingfilm over the top. Place into the fridge, until 15 minutes before serving.

Minutes before eating the dessert, take the bowl with the marinated kaki's out of the fridge.

Now, remove the clingfilm & compose the desserts. Add about 2 to 3 tablespoons of the marinated kaki's on top of the ricotta.

Serve at once! Enjoy!